On the front of today’s Ala. Carte section in The Tuscaloosa News, you will see a new fixture called Quick Fix. It is an effort to help all of us who want to get fresh, tasty, healthful and interesting meals on the table while we race against the clock to meet other obligations. It is easy to bypass nutrition in favor of convenience, but we hope to provide recipes showing that, with a little creativity, nutritious food and convenience can go hand-in-hand.

If you have a favorite “Quick Fix” that you’d like to share, please send it to me at the News or to my email below. We’ll concentrate on quick dinners, but are open to recipes for other meals as well. The main thing is that it is quick, healthful and does not use ingredients that are not readily available in our community. I am looking forward to sharing some of my favorites and to receiving yours, as well.

To jump-start a “Quick Fix” collection of recipes, try the Ham Sub below. Serve the sub with a fruit smoothie and a vegetable salad for a meal that the children will love.

Or use left-over chicken, perhaps from a purchased roasted chicken, to make zesty Chicken Tacos.

HOT ITALIAM HAM SUBS

½ cup olive oil

¼ cup red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon sugar

½ teaspoon pepper

½ teaspoon minced fresh basil

¼ teaspoon salt

4 submarine buns, split

12 slices deli ham

12 slices tomato

12 slices part-skim mozzarella cheese

12 fresh basil leaves

4 slices sweet onion, halved

8 slices provolone cheese.

In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Generously drizzle dressing over cut sides of buns.

On bun bottoms, layer the hand, tomato and mozzarella cheese. On bun tops, layer the basil leaves, onion and provolone cheese. Place on a baking sheet.

Broil 6 to 8 inches from the heat for 2-3 minutes or until cheese is melted. Place bun tops over the bottoms; serve immediately. Makes 4 servings. (2008 Taste of Home Annual Recipes)

SOFT CHICKEN TACOS

2 tablespoons vegetable oil

1 medium onion, finely chopped

1 large garlic clove

2 cups chopped cooked chicken

2 cups fresh tomato puree

1 (4-ounce) can diced green chilies, drained

Salt and freshly ground black pepper

Vegetable oil for frying

6 medium corn tortillas

2 cups shredded Monterey Jack cheese

1 large avocado, thinly sliced

Shredded lettuce

Hot salsa

Heat 2 tablespoons vegetable oil in large heavy skillet over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Discard garlic. Add chicken, tomato puree and chilies. Season with salt and pepper. Reduce heat to medium-low and simmer 10 minutes.